Roasted Red Kuri Squash with Feta, Thyme, and Quinoa Recipe

If you are looking for a dish that perfectly balances cozy autumn flavors with vibrant textures, you are in for a treat. This Roasted Red Kuri Squash with Feta, Thyme, and Quinoa Recipe combines the natural sweetness of potimarron squash with the creaminess of feta cheese, all brightened by fragrant thyme and nutty quinoa. It’s a nourishing, colorful, and satisfying main course that’s not only simple to prepare but also feels special enough to share with friends or family any day of the week.

Ingredients You’ll Need

What makes this recipe truly shine is its straightforward yet carefully selected ingredients. Each one adds its own magic—from the earthy richness of the squash to the peppery punch of thyme, and the subtle crunch of seeds and nuts. These essentials come together to create a harmony of flavors and textures.

• 1 medium red kuri squash (potimarron): The star of the dish, its delicate sweetness and smooth texture make it ideal for roasting and blending.
• 2 red onions: Offering a mild sweetness and depth that complements the squash wonderfully.
• 180–200 g feta: I prefer 180 g to highlight the squash’s flavor, but feta brings a creamy, tangy contrast.
• 300 g quinoa (uncooked): Adds a nutty base and a nice bite, making the dish hearty and wholesome.
• 2 tbsp pumpkin seeds: Toasted, these bring a toasty crunch and a boost of nutrition.
• 1 tbsp sesame seeds: Provide a subtle nuttiness that enhances the overall flavor profile.
• Small handful of crushed hazelnuts (optional): For an added layer of crunch and an earthy note that pairs beautifully.
• 4 tbsp olive oil: Used in the marinade to add richness and help caramelize the squash beautifully.
• 2 tbsp maple syrup: Gives just the right amount of sweetness to intensify the roast flavors.
• 1 tbsp dried thyme (stems removed): Infuses an herbal freshness that balances the earthy and sweet elements.
• Salt and pepper: Essential for seasoning and bringing out the flavors in every ingredient.

How to Make Roasted Red Kuri Squash with Feta, Thyme, and Quinoa Recipe

Step 1: Prepare and Roast the Squash

Start by washing the red kuri squash thoroughly. Carefully cut it into even wedges to ensure they cook uniformly. Lay the pieces on a baking tray, drizzle with olive oil, and sprinkle generously with the dried thyme—this will infuse each bite with aromatic herbal notes. Season lightly with salt. Roast in your preheated oven at 200°C (400°F) for 25 to 30 minutes until the squash is tender and slightly caramelized on the edges. The roasting brings out its natural sweetness and soft texture that will melt in your mouth.

Step 2: Cook the Quinoa

While the squash roasts, bring the quinoa to readiness. Cook it according to the package instructions—typically rinsing it first helps remove any bitterness. Once cooked, drain any excess water and allow it to cool slightly. This step ensures the quinoa remains fluffy and sets you up for a refreshing contrast against the warm squash.

Step 3: Combine Ingredients

Gently mix the roasted red kuri squash wedges with the cooked quinoa in a large bowl, taking care to keep the squash pieces as whole as possible to maintain texture. Crumble the feta cheese over this mixture, letting its creamy saltiness mingle with the sweet squash and herb-infused quinoa. This layering of ingredients creates a vibrant, balanced dish that stimulates each palate.

Step 4: Add the Finishing Touches

To finish, sprinkle the pumpkin seeds, sesame seeds, and if you like, the crushed hazelnuts on top for a delightful crunch and nutty aroma. A pinch of fleur de sel right before serving elevates the flavor meandering through every bite, making this classic French-inspired dish taste elegant yet comforting.

How to Serve Roasted Red Kuri Squash with Feta, Thyme, and Quinoa Recipe

Garnishes

Simple garnishes can enhance both the look and taste of this dish. Fresh thyme sprigs provide a pop of green and an extra hint of herbal fragrance. Drizzle a little extra virgin olive oil or a squeeze of lemon juice to brighten the flavors, giving the plate a fresh and inviting finish.

Side Dishes

This recipe stands well on its own but pairs beautifully with crisp green salads or lightly sautéed leafy greens like kale or spinach for a vibrant, nutrient-packed meal. For a heartier option, roasted root vegetables complement the squash’s sweetness perfectly while keeping the menu seasonal and wholesome.

Creative Ways to Present

For special occasions, serve this recipe in individual bowls or rustic plates to showcase the beautiful colors and textures. Layering the quinoa and roasted squash with crumbled feta in clear glass cups makes an elegant presentation for a dinner party. You could also turn it into a stuffed squash by roasting the potimarron whole, scooping out the seeds, and filling it with the quinoa mixture before finishing with cheese and nuts on top.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The squash may soften further, but the flavors meld perfectly, making it just as delicious if not better the next day. It’s a fantastic ready meal for busy evenings!

Freezing

You can freeze this dish if needed, but for best texture, freeze the roasted squash and cooked quinoa separately. Place them in airtight freezer-safe bags or containers; both will keep well for up to 2 months. Feta is best added fresh after thawing.

Reheating

When reheating, gently warm in a microwave or stovetop over low heat to keep the squash tender and prevent the quinoa from drying out. Add fresh feta and a drizzle of olive oil after reheating to rejuvenate the creamy, fresh flavors of this wonderful dish.

FAQs

Can I use a different type of squash for this recipe?

Absolutely! While red kuri squash offers a lovely sweetness and texture, you can substitute with butternut or sugar pumpkin. Just adjust roasting time as needed because some squashes may cook faster or slower.

Is this dish suitable for a vegan diet?

To make it vegan, simply omit the feta or replace it with a plant-based cheese alternative. The roasted squash and quinoa still carry fantastic flavor and nutrition without it.

How do I store the roasted red kuri squash before combining it with quinoa?

After roasting, let the squash cool to room temperature and then store it in an airtight container in the refrigerator if you are not assembling immediately. It will keep its flavor and texture for up to two days.

Can this recipe be served warm or cold?

This dish is versatile and delicious both warm and at room temperature. Served warm, it feels like a cozy meal, while at room temperature it makes a refreshing yet hearty dish for picnics or lunches.

What is the best way to cook quinoa for this recipe?

Rinse quinoa thoroughly before cooking to remove its natural bitterness. Use a 2:1 water-to-quinoa ratio and bring to a boil, then simmer until water is absorbed and quinoa is fluffy. Fluff with a fork and allow to cool slightly before mixing.

Final Thoughts

I can’t recommend trying the Roasted Red Kuri Squash with Feta, Thyme, and Quinoa Recipe enough. It’s one of those dishes that feels like a warm hug on a plate, full of layers of flavor and texture that delight every bite. Whether you’re cooking for yourself or sharing with loved ones, this recipe brings seasonal joy and satisfying nourishment in every mouthful.

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